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Chicken and Vegetable Curry

Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4

Ingredients
  

  • 1 1/2 lbs boneless skinless chicken thighs, cubed
  • 1 onion diced
  • 2 carrots diced
  • 1 red bell pepper diced
  • 1 can 14 oz light coconut milk
  • 1 can 14.5 oz diced tomatoes
  • 2 tablespoons curry powder
  • 1 tablespoon fresh ginger grated
  • 3 cloves garlic minced
  • 2 tablespoons olive oil
  • 1 cup green beans trimmed
  • 2 cups baby spinach
  • Cooked brown rice for serving
  • Fresh cilantro for garnish

Instructions
 

  • Heat olive oil in a large pot over medium-high heat.
  • Brown chicken pieces on all sides, about 6 minutes total.
  • Add onion, carrots, and bell pepper. Cook for 5 minutes.
  • Add garlic, ginger, and curry powder. Cook for 1 minute.
  • Add coconut milk and tomatoes. Bring to a simmer.
  • Add green beans and simmer for 15 minutes.
  • Stir in spinach until wilted.
  • Serve over brown rice, garnished with cilantro.
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